A roast chicken makes for a satisfying Sunday supper. In this recipe, chef Sean Brock uses fresh herbs two ways—first, the chicken is coated with a paste of chopped herbs and olive oil before cooking, then the roasted bird is showered with more herbs. It makes for a delightfully tasty bird–add a side of roasted potatoes and a salad for a complete meal.
Simple Roast Chicken with Lemon and Herbs
1 chicken, about 4 lb.
2 1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
2 Tbs. chopped fresh chives
2 Tbs. chopped fresh thyme
1 Tbs. chopped fresh chervil
1 Tbs. chopped fresh flat-leaf parsley
1 Tbs. chopped fresh tarragon
2 garlic cloves, finely chopped
3 tsp. finely grated lemon zest
1/4 cup extra-virgin olive oil
Preheat an oven to 450°F.
Rinse the chicken inside and out and pat dry with paper towels. Season the chicken inside and out with the salt and pepper.
In a small bowl, stir together the chives, thyme, chervil, parsley and tarragon. Transfer half of the herb mixture to another small bowl and set aside. Add the garlic, lemon zest and olive oil to the remaining herb mixture and coat the chicken all over with the mixture.
Place the chicken on a rack in a roasting pan and transfer to the oven. Roast until the skin is well browned and an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 165°F, 50 to 60 minutes.
Transfer the chicken to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. Carve the chicken, sprinkle with the remaining herb mixture and serve immediately. Serves 4.